A plant belonging to the crocus species; native of Asia Minor, but largely cultivated in the south of Europe. It is used for coloring and flavoring in culinary operations. Saffron from the very early ages had a great medicinal reputation. Now, however, it is chiefly used as a harmless coloring ingredient for other medicines, in confectionery, and culinary preparations. It is the dried stigmas of the common crocus, which grows so abundantly in our gardens.
Salt Frying
A method of frying, often in heavy cast iron pots or skillets, which uses coarse salt to prevent food from sticking to the pan instead of oil or other fats. A heavy black cast iron pan which is well seasoned can be used to sear steak over a sprinkling of coarse kosher or sea salt with no added fat; street vendors sometimes stir-fry other dry foods such as pumpkin seeds, peanuts or popcorn using this method. Very high and even heat is used and so a heavy pan is required to prevent warping.
Sambuca
A water-white Italian drink with an anise flavor, that can be drunk either as an aperitif or as a liqueur.
Scallions
Also known as green onions, scallions are onions, including the white portion and the green tops. Scallions have not been allowed to grow for a long enough period of time to form a bulb.
To prepare, remove the roots and peel off the outer layer of skin. Cut off the uppermost green portion and discard (or save for stock), leaving only about 5 to 6 inches of the green top.
Wash well and chill.
Scallions are often used as garnish, and they will curl if lengthwise slices are dropped into ice water. To make curls, trim scallions so that only 1-2 inches of green portion remains above the white. Use a sharp knife or scissors and run it along the side of the scallion while bending around the sharp edge of the knife with your thumb, as you would "curl" a ribbon. Drop into ice water and leave for 20 minutes or until curling takes place. To be used as a garnish.
To cook in very hot water which is below the boiling point, or, to bring a liquid to the simmering point. The simmering point of water is 185°F, but the term is generally used to refer to a wider range of temperatures (below 212°F). At simmering temperature, tiny bubbles the size of a pinhead rise continuously to the surface along the edge of the pan.
Simple Mayonnaise
For each egg yolk, allow about one cup of olive oil and three tablespoons of lemon juice or vinegar. To the yolk of the egg add one teaspoon of salt and a dash of cayenne pepper or Tabasco, and a teaspoon of either prepared mustard or Worcestershire Sauce (optional). Add several drops of light olive oil to the whipped yolk and beat well with a whisk, adding more oil, little by little, alternating with the acid until the dressing is stiff and glossy. Refrigerate until use.
Snow Peas
Sometimes called sugar peas or edible podded peas, these legumes, which are grown in the cooler seasons of early spring or fall or in cool climatic conditions, are best picked when immature since the tender pod (or shell) is eaten. They can be prepared in the same manner as snap beans.
choose fresh, crisp pods; store unwashed in a plastic bag under refrigeration, but use quickly. To prepare, wash and break off the stems, pulling away the string along the side (if any).
Stir-fry or boil quickly, for no more than two to three minutes, only until crisp-tender.
Soaking Dry Beans
Dry beans are seeds which are shelf stable for many years when stored under the proper (dry, cool) conditions. Beans may be stored and used until the seed is no longer viable, at which time the quality of the bean for food purposes begins to deteriorate.
Before use, beans must be rehydrated in water.
Soaking beans overnight begins a fermentation process which aids digestion. As the beans absorb water, enzymes inherent in the bean for the purpose of aiding germination are released (germination is the process by which beans sprout and grow into seedlings). These enzymes break down some of the elements in the bean which are indigestible. (Tip: Save a cup of the water from soaking beans in the freezer to "start" the next batch.) There is a common practice in recent times, to bring the beans to a boil for a few minutes before allowing them to soak to speed up rehydration, but this terminates the germination process and prevents natural fermentation which helps make beans digestible!
We recommend against this par-boiling.
Soda, Baking Soda
When used in baking, this term refers to the alkaline substance baking soda, or bicarbonate of soda or NaHCO3.
In baking, the normal ratio for using baking powder is 1/2 teaspoon to 1 cup of an acidic liquid, but if no such liquid is used, the same formula may be used if balanced by an acidic dry ingredient such as cocoa, buttermilk powder, or cream of tartar (tartaric acid).
Acidic liquid can be of the following: molasses, yogurt, sour cream, sour milk or buttermilk, acidulated water (1 teaspoon vinegar or lemon juice to 1 cup water), kefir or other acidic liquids such as some fruit juices.
If the balancing acidity of ingredients in your recipe is in doubt (for example, if sweet milk is to be substituted for buttermilk), then use baking powder instead of baking soda in the ratio of 2 tablespoons baking powder for every 1/2 teaspoon soda. Or, a combination of the two may be used.
Soda can be sifted with the flour in a recipe, or can be first dissolved in warm water (1 tablespoon water to 1 teaspoon). Add the dissolved solution immediately to pre-mixed ingredients in order to avoid loss of leavening power.
When baking soda is combined with cream of tartar, a single-acting baking powder is created which is capable of leavening quick breads when supplied with moisture and the heat of the oven activates the release of carbon dioxide.
To make a single-acting baking powder at home, combine 1/3 teaspoon baking soda with 1/2 teaspoon cream of tartar as a substitute for 1 teaspoon of baking powder.
The proportion of soda and acids is as follows:
1 level tsp. soda and 2 slightly rounding tsp. cream of tartar for 1 qt. of flour.
1 level tsp. baking-powder for each cup of flour. 1 level tsp. soda to 1 pt. of thick sour milk. 1 level tsp. soda to 1 c. of molasses for batters. % tsp. soda to 1 c. of molasses for stiff doughs.
In any recipe where soda is to be used with cream of tartar you may substitute baking powder, in the proportion of one level teaspoonful of baking powder to each cup of flour or meal.
Where only a small amount of carbonic acid gas is desired, it is easier to use baking powder, as it is more accurately measured than fractions of a spoonful of soda and cream of tartar. Additionally, most modern baking powders are double acting, which means that leavening takes place both immediately when incorporated in a liquid, and secondarily when the oven heat causes activation.
In preparing all kinds of batters and soft doughs, which are made light with soda and an acid, mix the dry ingredients in one bowl; then mix the liquids with the beaten eggs, stir this quickly into the dry mixture; add the butter, melted, and when these are thoroughly mixed, bake or fry immediately.
Souffle
Puffed up and made light by use of well-beaten eggs. May be savory or sweet.
SPARGE
See Lautering. To strain grains and hops from a wort.
Spirit
An alcoholic drink (such as whisky or brandy produced by boiling from a weaker alcohol-containing drink or mixture.
Star Anise
Star Anise is a fragrant spice somewhat similar in flavor to licorice. It is a kind of aniseed (but not true aniseed) which is the seed of an evergreen tree of the magnolia family. The tiny seeds are contained in a star-shaped dark brown pod.
There are two species of star anise commonly available: Chinese Star Anise (Illicium verum) and Japanese Star Anise (Illicium anisatum) which is extremely toxic. The two cannot be distinguished from each other, especially in dried or processed form. Chinese anise is often adulterated with Japanese anise, which is cheaper. When purchasing star anise, study the labelling (even on bulk foods there are labels which list the herbs' botanical name) and be certain that Illicium verum is used.
Starch
Starch mixes with cold water, but is not affected by it. Starches, including corn starch, potato starch, and most other vegetable starches, should be mixed with cold water to form a smooth paste before boiling water is added, or the starch will be lumpy. Boiling water swells and bursts the starch grains, thereby causing the thickening of the liquid in which it is being cooked. Moisture and heat are necessary to soften most starch grains, unless the starch has been pre-processed and modified (see below).
The presence of starch in foods may be shown by means of iodine which turns starch solutions a beautiful blue.
Foods containing starch require a long, thorough cooking at a high temperature to make them digestible.
Modified food starch, which is a pre-processed vegetable starch, may be combined directly with hot or cold liquids, and since it is cooked and dehydrated, most often does not require cooking.
The common agents used for thickening are flour, corn starch, arrowroot, rice flour, potato flour, and eggs; gelatin, junket, and sea moss are often used for thickening milk.
Starch thickens more than flour, therefore only half as much starch as flour needs to be used to thicken a measure of liquid.
